Tag Archives: walnuts

Blueberry Crisp

Blueberry Crisp
Blueberry Crisp

There is something about a blueberry crisp that makes me feel like spring has arrived. Blueberries, in general, remind me of spring and summer. But, eating this, hot out of the oven, with a scoop of vanilla ice cream on a cool spring night can be blissful. Now, I’m not out to spoil your bliss by telling you that this recipe is a lot lighter and healthier than most crisps or crumbles…but…it is. Hey, I still use some buttah and sugah…so trust me on this…it’s yummy…and blissful!

Blueberry Crisp

 

Blueberry Crisp

Topping
1 C. oats
1/3 C. dark brown sugar
1 T. flour
3 T. ground flaxseed meal
1/4 C. chopped walnuts or pecans
2 t. cinnamon
1/4 t. nutmeg
dash of fine salt
3 T. butter, softened just a bit

4 C. blueberries, fresh or frozen
2 T. flour
2 – 3 T. dark brown sugar (depending on the sweetness of your blueberries)
zest from 1/2 of a small orange (optional)
1/2 t. cinnamon
1/8 t. nutmeg

Preheat your oven to 375 degrees. Lightly butter a baking dish (use one that is about 8 to 10 inches wide, mine is 10×7 1/2…it won’t make a big difference with this recipe).

In a small bowl, combine the topping ingredients. Using a pastry cutter or a large fork, cut the dry ingredients into the butter until the mixture is crumbly. Set aside.

Combine the filling ingredients in a large bowl and gently toss until combined.

Pour the filling into the prepared baking dish. Top with the topping and bake for about 30 minutes or until the top has become golden and crisp and the blueberries are bubbling underneath.

You can allow it to cool a bit before serving…I can never wait! If you’d like, serve with a lower fat vanilla bean ice cream! Bliss.

 

Notes:

  • If your blueberries are frozen, you don’t need to defrost them first. Just use them as is. Frozen berries will give you a bit more watery end result, but I’m OK with that. You can always add another tablespoon of flour to the mixture if you are concerned about that.

 

Blueberry Crisp

 

 

Blueberry Crisp

 

 

Spring Trees
I just wanted to share one more thing that reminds me that spring is finally here…these trees near my home…they make me happy!

 

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Banana Bread

Banana Bread

I can’t help but think of my kids when they were little every time I bake banana bread. Both my son and my daughter loved it. They still do. I used to make it more often back then because it just seemed like a healthy snack that I knew they’d love. To make it easier for their little hands to eat, I’d always cut their slice into fingers; just strips about an inch wide so that they’d be able to pick it up easily. It’s a joke in our house. Anytime I ask if they’d like a slice, I quietly cut it into those fingers before sliding it in front of them. They both get the same nostalgic, sweet grin on their faces. It’s those moments when you wish time would just slow down already!

So, who knew talking about banana bread would get me so emotional?

This bread has changed over the years. Back then I made this only with all purpose flour, much more sugar and oil and didn’t use any spices. I think of this as my grown up banana bread! But no matter how grown up I am or my kids are…I’m still cutting it into fingers!

Banana Bread

1 C. all purpose flour
2/3 C. whole wheat flour
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3/4 C. sugar
2 eggs
1/4 C. canola oil (or melted coconut oil)
3 T. vanilla yogurt
1 T. vanilla extract
4 bananas, mashed
1/2 C. walnuts, chopped
1 T. turbinado sugar (optional)

Preheat your oven to 350 degrees. Line one loaf pan with parchment paper.

In a large mixing bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg and sugar together. Set aside.

In a medium bowl, beat the eggs with the oil, yogurt and vanilla extract. Add the banana and mix well.

Pour the wet mixture into the flour mixture, add the walnuts and mix with a spoon just until combined.

Pour into the prepared loaf pan and if you’d like, I run a knife gently down the top of the loaf, then sprinkle with the turbinado sugar. Bake for about 45 to 50 minutes.

Makes one loaf.

Notes:

  • I like to sprinkle that bit of turbinado sugar on top for a couple of reasons. Most banana bread recipes use 1 cup to 1 1/2 cups of sugar. Since I reduce the sugar in my recipe, I think the turbinado on the surface hits your tongue and kind of gives you that sweet crunch that satisfies your sweet tooth. Using the turbinado is optional, though. The bread is still delicious without it.
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